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Anne Shaw is our Chairman of the Board Emeritus and most importantly, the heart of our business. She and her husband, the late Brooks Shaw, founded Brooks Shaw & Son's Old Country Store in April of1965. A lifelong resident of Jackson, she has given her life in service to others. Whether cooking a meal for someone or volunteering through her church, she has a true servant's heart. She is an angel on this Earth. We love you Miss Anne!

Shaw Christmas Sausage Rolls

Ingredients:
Appx 3 cups self rising flour
1 cup milk - 2 % or whole
1/2 cup of canola or vegetable oil
1 pound package of sausage (at room temperature)

To Prepare:
In a large mixing bowl pour the milk and oil. Gradually add flour - stirring to mix - until consistency pulls away from side of bowl. Form dough into ball...does not need to be sticky. Place on floured surface. Divide in three separate sections to make three rolls. Roll dough out to thin consistency. Spread sausage on top of dough. Cover surface of dough completely with sausage. Form dough into a roll. Place dough on aluminum foil. Wrap tightly. Place in freezer. When ready to use, remove roll from freezer to allow time for it to soften for slicing. Slice roll into 1/2 inch pinwheels. Place on ungreased baking sheet. Bake at 400° for 25 minutes. Enjoy!

Sweet Potato Casserole

Ingredients:
1 large 29 ounce can sweet potatoes
4 T butter
1/2 teaspoon apple pie spice
1 1/2 cups sugar
3 whole eggs
1 5 ounce can evaporated milk
3/4 cup potato juice (reserved from canned sweet potatoes)
1/2 teaspoons vanilla

To Prepare:
Heat can of sweet potatoes with juice in saucepan. Drain and save the juice. Put sweet potatoes in a mixing bowl. Add butter, apple pie spice, sugar, eggs, evaporated milk, potato juice and vanilla. Beat all together with mixer. Bake 1 hour at 350°. Stir at 30 minutes.

Our own Juanita Shaw is a regular guest on the Jackson 24/7 show that airs on Jackson Energy Authority's Channel 6 here in Jackson. Juanita is one of our owners and the daughter-in-law of our founders and the wife of our CEO Clark Shaw. She does a phenomenal job with her cooking segments sharing her passion for Southern food. On a recent segment, Juanita cooked a Southern classic...Chicken n Dumplings! Here is the recipe she prepared on the show:

Chicken and Dumplings

1 3 to 3 1/2 pound chicken

4 quarts water

1 onion cut in 1/2

1 rib of celery, break in 1/2

1 bay leaf

1 TBS salt

1/2 TBS pepper

1 stick butter

Put chicken in a large stock pot, add water and chicken. Make sure there is enough water to completely cover the chicken, if not add more to cover. Add onion, celery, bay leaf, salt and pepper. Bring to a boil and then reduce heat to medium-high and cook until chicken is tender. Remove chicken, onion, celery and bay leaf form broth. Skim any fat from the top of the broth. Discard onion, celery and bay leaf. Let chicken cool and then remove skin and debone, cut into bite size pieces. Set aside. Prepare dumplings.

Dumplings

2 1/4 cups all-purpose flour

1 tsp salt

1 egg, slightly beaten

1 cup water or chicken broth (cooled)

Mix flour, salt together. Add egg and water or chicken broth. Mix and knead together to form a dough. Dough should not be sticky. Add additional flour if needed. Flour a dough board generously to prevent the dough from sticking. Add more flour as needed. Roll the dough very thin. With a knife (or a pizza wheel works great) cut dough into strips 1 inch wide and 3 inches long. Keep dumplings floured well, the extra flour helps thicken the chicken broth.

Add butter to broth and bring to a boil. Slowly drop dumplings into the broth. Only a couple at a time to keep them separated and to keep them from sticking together. Turn heat back to medium and let dumplings cook for 15 minutes. Add chicken meat and cook additional 10 to 15 minutes. The longer you cook them the thicker it gets.

Enjoy!






See some of our favorites below... Anne Shaw's Chess Pie...served daily! Anne Shaw is our Chairman of the Board Emeritus and most importantly, the heart of our business. She and her husband, the late Brooks Shaw, founded Brooks Shaw & Son's Old Country Store in April of1965. A lifelong resident of Jackson, she has given her life in service to others. Whether cooking a meal for someone or volunteering through her church, she has a true servant's heart. She is an angel on this Earth. We love you Miss Anne! Chess Pie Recipe Ingredients: 1 ½ cup sugar 1 ½ tbs. flour ½ tbs. Meal 1 tsp. vinegar ¼ cup milk 3 eggs 1 stick butter melted 1 tsp. vanilla To Prepare : Beat eggs. Add sugar, flour, and meal to eggs. Stir. Add vanilla, vinegar and milk. Lastly, add the melted butter. Stir all ingredients well. Put into unbaked pie shell. Bake at 350° for 45-50 minutes until firm in the middle. Enjoy! Shaw Christmas Sausage Rolls Ingredients: Appx 3 cups self rising flour 1 cup milk - 2 % or whole 1/2 cup of canola or vegetable oil 1 pound package of sausage (at room temperature) To Prepare: In a large mixing bowl pour the milk and oil. Gradually add flour - stirring to mix - until consistency pulls away from side of bowl. Form dough into ball...does not need to be sticky. Place on floured surface. Divide in three separate sections to make three rolls. Roll dough out to thin consistency. Spread sausage on top of dough. Cover surface of dough completely with sausage. Form dough into a roll. Place dough on aluminum foil. Wrap tightly. Place in freezer. When ready to use, remove roll from freezer to allow time for it to soften for slicing. Slice roll into 1/2 inch pinwheels. Place on ungreased baking sheet. Bake at 400° for 25 minutes. Enjoy! Sweet Potato Casserole Ingredients: 1 large 29 ounce can sweet potatoes 4 T butter 1/2 teaspoon apple pie spice 1 1/2 cups sugar 3 whole eggs 1 5 ounce can evaporated milk 3/4 cup potato juice (reserved from canned sweet potatoes) 1/2 teaspoons vanilla To Prepare: Heat can of sweet potatoes with juice in saucepan. Drain and save the juice. Put sweet potatoes in a mixing bowl. Add butter, apple pie spice, sugar, eggs, evaporated milk, potato juice and vanilla. Beat all together with mixer. Bake 1 hour at 350°. Stir at 30 minutes. Next add topping to baked casserole and place under broiler until golden brown. See topping ingredients below... Topping Ingredients: 6 T all purpose flour 6 T sugar 1 T apple pie spice 1 1/2 sticks butter 2 cups chopped pecans Melt Butter. Mix flour, sugar, apple pie spice together. Stir melted butter in with dry ingredients. Add chopped pecans. Mix and add to top of baked casserole. Broil until golden brown. Enjoy! Our own Juanita Shaw is a regular guest on the Jackson 24/7 show that airs on Jackson Energy Authority's Channel 6 here in Jackson. Juanita is one of our owners and the daughter-in-law of our founders and the wife of our CEO Clark Shaw. She does a phenomenal job with her cooking segments sharing her passion for Southern food. On a recent segment, Juanita cooked a Southern classic...Chicken n Dumplings! Here is the recipe she prepared on the show: Chicken and Dumplings 1 3 to 3 1/2 pound chicken 4 quarts water 1 onion cut in 1/2 1 rib of celery, break in 1/2 1 bay leaf 1 TBS salt 1/2 TBS pepper 1 stick butter Put chicken in a large stock pot, add water and chicken. Make sure there is enough water to completely cover the chicken, if not add more to cover. Add onion, celery, bay leaf, salt and pepper. Bring to a boil and then reduce heat to medium-high and cook until chicken is tender. Remove chicken, onion, celery and bay leaf form broth. Skim any fat from the top of the broth. Discard onion, celery and bay leaf. Let chicken cool and then remove skin and debone, cut into bite size pieces. Set aside. Prepare dumplings. Dumplings 2 1/4 cups all-purpose flour 1 tsp salt 1 egg, slightly beaten 1 cup water or chicken broth (cooled) Mix flour, salt together. Add egg and water or chicken broth. Mix and knead together to form a dough. Dough should not be sticky. Add additional flour if needed. Flour a dough board generously to prevent the dough from sticking. Add more flour as needed. Roll the dough very thin. With a knife (or a pizza wheel works great) cut dough into strips 1 inch wide and 3 inches long. Keep dumplings floured well, the extra flour helps thicken the chicken broth. Add butter to broth and bring to a boil. Slowly drop dumplings into the broth. Only a couple at a time to keep them separated and to keep them from sticking together. Turn heat back to medium and let dumplings cook for 15 minutes. Add chicken meat and cook additional 10 to 15 minutes. The longer you cook them the thicker it gets. Enjoy!						"This was the best food I have ever put in my mouth. And the employees were very courteous. Thanks!" 1 teaspoon = 1/3 tablespoon or 60 drops 3 teaspoons = 1 tablespoon or 1/2 fluid ounce 1/2 tablespoon = 1 1/2 teaspoons 1 tablespoon = 3 teaspoons or 1/2 fluid ounce 2 tablespoons = 1/8 cup or 1 fluid ounce 3 tablespoons = 1 1/2 fluid ounce or 1 jigger 4 tablespoons = 1/4 cup or 2 fluid ounces 5 1/3 tablespoons = 1/3 cup or 5 tablespoons + 1 teaspoon 8 tablespoons = 1/2 cup or 4 fluid ounces 10 2/3 tablespoons = 2/3 cup or 10 tablespoons + 2 teaspoons 12 tablespoons = 3/4 cup or 6 fluid ounces 16 tablespoons = 1 cup or 8 fluid ounces or 1/2 pint 1/8 cup = 2 tablespoons or 1 fluid ounce 1/4 cup = 4 tablespoons or 2 fluid ounces 1/3 cup = 5 tablespoons + 1 teaspoon 3/8 cup = 1/4 cup + 2 tablespoons 1/2 cup = 8 tablespoons or 4 fluid ounces 2/3 cup = 10 tablespoons + 2 teaspoons 5/8 cup = 1/2 cup + 2 tablespoons 3/4 cup = 12 tablespoons or 6 fluid ounces 7/8 cup = 3/4 cup + 2 tablespoons 1 cup = 16 tablespoons or 1/2 pint or 8 fluid ounces 2 cups = 1 pint or 16 fluid ounces 1 pint = 2 cups or 16 fluid ounces 1 quart = 2 pints or 4 cups or 32 fluid ounces 1 gallon= 4 quarts or 8 pints or 16 cups or 128 fluid ounces
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See some of our favorites below...

Anne Shaw's Chess Pie...served daily!

Chess Pie Recipe

Shaw Christmas Sausage Rolls

Sweet Potato Casserole